Al-Jabal Bakery
Bakery · North Acton ·
Authentic Lebanese bakery serving wood-fired flatbreads, pastries
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23646494/parkRoyal010.jpg "Al-Jabal Bakery by eater.com")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23646678/parkRoyal009.jpg "Al-Jabal Bakery by eater.com")
Authentic Lebanese bakery serving wood-fired flatbreads, pastries
"For the past 20-plus years, Al-Jabal Bakery has been making freshly baked Lebanese flatbreads for the people of London. Park Royal locals flock in on weekends for made-to-order tangy spinach and cheese mana’eesh, or lahem beajin (minced lamb) that smells so good it’s inevitably eaten in the car on the way home. Dough is stretched on one floury worktop, while bubbling za’atar and cheese-topped mana’eesh are pulled out of the wood-fired oven." - rianne shlebak
"For the past 20-plus years, Al-Jabal Bakery has been serving excellent, freshly baked Lebanese flatbreads to the people of London. Park Royal locals flock in on weekends for made-to-order tangy spinach and cheese mana’eesh, or lahem beajin (minced lamb) that smells so good it’s inevitably eaten as soon as you step outside. Inside it’s all floured surfaces, with dough being stretched on one worktop, while za’atar and cheese-topped mana’eesh are pulled out of the wood-fired oven. As much as the smell of freshly baked dough might make you want to hang around, this isn’t a place for lingering. Pick up a tray of mana’eesh or a platter of meat sambousek when you’re hosting, or to get an excellent snack for under £5 if you’re just passing by. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute Food Rundown Lahem Beajin You’ll be hard-pressed to find a lahem beajiin more traditional than this one in London. The flatbread comes out of the oven with bubbling edges and a generous layer of baharat-spiced minced lamb, then it’s folded and given to you in a paper bag. It’s impossible not to eat it straight away. photo credit: Aleksandra Boruch Large Spinach The tangy sumac, red onion, and spinach mix in this manouche has a tartness to it that makes it incredibly moreish. Add cheese and you’ve got one of the best handheld snacks for under a fiver. photo credit: Aleksandra Boruch Spinach Fatayer Whatever you’re ordering from Al-Jabal, you should get at least one of these spinach fatayer to snack on while you wait for it. They heat it up and it’s four excellent bites of citrussy spinach in pastry. photo credit: Aleksandra Boruch" - Rianne Shlebak
"A stalwart within the Arab community in West London, this bakery in Acton has been around for over two decades and has been serving everything from sambousek meat (small pastries filled with meat), to lahem beajin (folded minced lamb flatbreads). Go for a selection of mana’eesh and mini pastries. It’s important to note that each man’oushe is £2, so stocking up on some to eat later should be a no-brainer." - rianne shlebak
"Al-Jabal is one of a clutch of Lebanese and Iraqi restaurants and bakeries at Park Royal’s Acton Business Centre, where prepared dishes and sit-down restaurants interface directly with bakers and butchers in a mixed space London largely lacks. Here, the move is kibbeh. With a shell that cracks and fissures like an egg upon biting — do not bite a raw egg to secure this analogy — and well-seasoned, heavily spiced filling, it’s hard to believe that one is only 60p, and even reheated will outdo many of its fresh siblings in the city." - Salma Haidrani
"Small Lebanese food companies such as Al Jabal started bakeries making baklava and man’oushe — the folded-over flatbreads commonly topped with mincemeat, cheese, or za’atar, mostly eaten for breakfast or brunch. Ridwan Issa, known as Abu Tarek, opened Al Jabal after arriving in the U.K. in 1990 following the Lebanese Civil War. Attracted to the area by its affordability, he soon leased a small industrial unit from which he would go on to make his man’oushe and fatayer (stuffed hand pies), and later enter into larger-scale catering." - Zahra Al Asaadi
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